Garlic Parmesan Keto Jicama Fries Recipe - Ketofocus (2024)

FAQs

Garlic Parmesan Keto Jicama Fries Recipe - Ketofocus? ›

Since jicama has 11 grams of total carbs and 6 grams of fiber, that means it has just 5 grams of net carbs. The low-carb content of jicama (plus all its health benefits) means you can indulge in this vibrant veggie on keto. That's why it's part of the keto-approved low-carb vegetables list.

Since jicama has 11 grams of total carbs and 6 grams of fiber, that means it has just 5 grams of net carbs. The low-carb content of jicama (plus all its health benefits) means you can indulge in this vibrant veggie on keto. That's why it's part of the keto-approved low-carb vegetables list.

Though most often eaten raw, such as chopped into salads, jicama can be steamed, boiled, sautéed or fried. And so long as you don't overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked. The flavor is on the neutral side, with a hint of starchy sweetness.

Jicama is a root vegetable from Mexico and Central America, known for its thick brown skin and crisp, white flesh that tastes mildly sweet, kind of like an apple. It's low in carbs and calories, making it a healthy alternative to potatoes.

Regulates blood sugar: Jicama has a low glycemic index that means it does not cause spikes in blood sugar levels, and it is rich in fiber. So, eating jicama as part of a healthy and balanced diet may help control blood sugar levels, making it an excellent choice for people with diabetes.

Jicama contains huge fiber content and so excessive consumption leads to digestive disorders like constipation and stomach ache. It is not advisable for people to eat the outer peels of jicama as it contains a highly toxic compound.

Jicama also is an anti-inflammatory food that can reduce flare-ups in the GI tract associated with IBS, ulcers, leaky gut syndrome and autoimmune digestive disorders. Eating jicama is a good way to increase your intake of certain antioxidants, including vitamin C.

Jicama grows on vines that are about 20 feet long. The edible portion of the plant is the root. The harvest season occurs from November to May in Central and South America. Jicama is a good source of carbohydrates.

Jicama is usually served raw, but you can eat it raw or cooked. For raw, the vegetable is good in slaws, salads, and crudité platters. For cooking, you can mix it into your favorite stir-fry.

How do Mexicans eat jicama? ›

Across Asia, jicama is eaten both raw and cooked. In Mexico you will only find it eaten raw. Mostly you'll find Mexicans eating jicama as a snack and with freshly squeezed lime juice and chile powder. The chile powder that is most often times used is called tajin.

A word of warning about inulin: Some people are sensitive to inulin, which can cause painful gas or bloating as it's digested. To reduce this uncomfortable side effect, soak the peeled and sliced tubers in water for an hour before eating it raw, or before cooking. Boiling will also reduce the inulin content of jicama.

It is low in calories, sugars, and fats, but rich in fiber and contains several essential vitamins and minerals. Jicama may be a good choice for people with diabetes or those on a low-sugar diet. The root vegetable is safe to eat cooked or raw and can add texture to a wide variety of meals.

What does jicama taste like? The flavor of jicama is mild, lightly sweet, and slightly nutty. It's tastes like a cross between an apple, a potato, a water chestnut, and a pear. Because it's mild and starchy, it blends well with other flavors, especially in its raw form.

Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America. It's often described as a cross between a potato and an apple.